Steps to Make Gordon Ramsay Millionaire Shortbread Flapjacks

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, millionaire shortbread flapjacks. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Millionaire Shortbread Flapjacks is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Millionaire Shortbread Flapjacks is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook millionaire shortbread flapjacks using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Millionaire Shortbread Flapjacks:

1. Prepare For the flapjack
2. Prepare 175 g unsalted butter
3. Prepare 125 g light brown sugar
4. Get 125 g golden syrup
5. Make ready 325 g rolled oats
6. Make ready For the caramel
7. Take 175 g unsalted butter
8. Take 175 g light brown sugar
9. Make ready 397 g condensed milk (one tin)
10. Prepare Topping
11. Prepare 200 g milk chocolate
12. Take 100 g white chocolate

Instructions to make Millionaire Shortbread Flapjacks:

1. Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper
2. In a medium pan, put the Butter, Sugar and Syrup and melt on a low heat till smooth.
3. In a large bowl, pour the Rolled Oats and pour on the melted sugar/syrup/butter mixture and mix together.
4. Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until starting to brown around the edges! Once baked remove from the oven and leave to one side.
5. In a large saucepan pour the condensed milk, butter and sugar and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
6. Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil constantly for 3-4 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
7. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
8. Pour the caramel onto the flapjack base and leave to set. Either set it in the fridge for 1-2 hours to be quick, or room temperature for a not-so-chewy treat!
9. Once chilled, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern
10. Chill the traybake back in the fridge for another 1-2 hours until the Chocolate has gone hard, or again at room temperature for a not-so-chewy treat and so its easier to cut

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